Asian Noodle Beef Stir Fry

If you have even glanced at the Food section of this blog, then you already know that I love asian food. Not only do I like to cook it, I usually like to order it at restaurants as well, but quarantine has changed that practice. We have not been eating out for quite some time, and I was and still am missing going out for stir fried noodles. My favorite place is a unique restaurant near Washington University called Corner 17, which serves pan-asian cuisine. They make homemade noodles there, and you can actually watch them make the noodles in the dinning area through a large window into the kitchen. You can see them spinning the dough and pulling it apart into noodles right before your eyes! They make both pulled and shaved noodles, and they are absolutely amazing! I was intimidated by making homemade noodles, but I wanted to get my noodle fix, so I decided to make a rice noodle stir fry. It turned out great! It's not hard to make and its so delicious!



Asian Noodle Beef Stir Fry


Ingredients:


1 package of rice noodles

1 lb shaved steak

8 oz snow peas

10 oz green cabbage

12 oz bean sprouts

1 cup match stick carrots (optional)

2 tbs olive oil

2 tbs minced garlic

1 1/2 cups low sodium soy sauce

1 1/2 tbs puréed ginger

1 1/2 tbs gochujang

2 tsp sesame oil

4 tbs brown sugar


Directions:

  1. Brown the shaved steak in a large pot or pan with olive oil. Once browned, remove the steak and set aside.

  2. Meanwhile, boil the snow peas in another pot. Once they are tender remove them and set them aside.

  3. Add the cabbage and bean sprouts to the pot, which should still have some olive oil coating it from the steak being cooked. Sauté the cabbage and bean sprouts until they are cooked down.

  4. In a sauce pan, add the soy sauce, minced garlic, puréed ginger, gochujang, sesame oil, and brown sugar. Simmer the sauce on low for a few minutes, stirring periodically.

  5. Put the steak and snow peas in the pot with the sautéed cabbage and bean sprouts. Mix them to combine.

  6. Begin making the rice noodles according to the directions on the package. Most rice noodles are cooked by boiling water, taking it off the heat, and then adding the noodles and letting them soak for about 8 minutes until they are softened. It is important to make the noodles once all of the other ingredients and the sauce are ready because rice noodles are very sticky and need to be coated with sauce immediately when they are done cooking.

  7. Once the noodles are softened, add them to the stir fry mixture, and pour the sauce over everything. Cook on medium and stir the mixture to combine, and you are ready to eat!



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